Mediterranean
Skillet Chicken
Lemon-herb marinated chicken breasts seared and finished in one pan with garlic, zucchini, grape tomatoes, Kalamata olives, and melted mozzarella. Bold Mediterranean flavors, one skillet, and dinner on the table in 20 minutes once the marinade is done.
- Marinade
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- Chicken & Vegetables
- 4 boneless, skinless chicken breasts
- 1 medium red onion, sliced
- 1 zucchini, sliced into rounds
- 2 cloves garlic, chopped
- ½ cup grape tomatoes, halved
- 8 Kalamata olives, pitted & halved
- ⅓ cup part-skim mozzarella, shredded
- Optional Finish
- — fresh basil leaves, torn (optional)
- — lemon wedges (optional)
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1
Marinate the chicken
Combine the olive oil, lemon juice, minced garlic, basil, oregano, salt, and pepper in a large zip-lock bag. Seal and shake to combine. Add the chicken breasts, seal again, and massage to coat evenly. Refrigerate for at least 4 hours — overnight is even better and will give you noticeably more flavorful, tender chicken.
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2
Sear the chicken
Heat a large skillet over medium heat. Remove the chicken from the marinade, letting the excess drip off, and add to the skillet. Cook uncovered for 5–6 minutes until golden on the bottom — don't move the chicken during this time so it develops a proper sear.
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3
Add the vegetables
Flip the chicken using tongs. Add the chopped garlic, sliced red onion, and zucchini to the pan around the chicken. Cover and cook for 5–7 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
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4
Finish with tomatoes & olives
Remove the lid and add the grape tomatoes and Kalamata olives. Stir the vegetables gently and cook for 1–2 minutes until the tomatoes just begin to soften and release their juices.
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5
Melt the cheese & serve
Sprinkle the shredded mozzarella over the chicken and vegetables. Cover the pan for 1–2 minutes until the cheese is fully melted. Remove from heat and finish with torn fresh basil and a squeeze of lemon if desired. Serve hot directly from the skillet.
- Kalamata over black olives: Kalamata olives are briny, meaty, and deeply flavorful — a world apart from generic canned black olives. They're worth seeking out and make a noticeable difference in the finished dish.
- Overnight marinade: Four hours is great but overnight is where this recipe really shines — the lemon and olive oil have time to fully tenderize the chicken and the herbs permeate all the way through.
- Don't move the chicken: Letting the chicken sit undisturbed for those first 5–6 minutes is what builds a golden sear. Moving it around prevents browning and causes sticking.
- Serving ideas: This is wonderful over cauliflower rice to soak up the pan juices, alongside a simple green salad, or with roasted broccoli for a complete low-carb plate.
- Swap the protein: Shrimp works beautifully with this marinade — just skip the long marinating time (20 minutes is plenty) and cook for 2–3 minutes per side.